Chicken soup with sour cream

Name: Chicken soup with sour cream - Janina A.
Ingredients: a chicken; 3; 4 potatoes; 2 carrots; a bunch of celery; parsley; onion; a large lemon; a cup of thin noodles; 2 eggs only the yolk; 3; 4 tablespoons of sour cream; salt; pepper; oil

Soups - Chicken soup with sour cream by Janina A. - Recipia

I usually make this soup when I have a whole chicken and want to use every part of it. I always start by cutting it into pieces, and the rest of the ingredients are quite simple; I almost always have them at home. It’s a thick soup with vegetables and a tangy flavor, made in one pot without complicated techniques. The sour cream and egg yolk give it a creamy texture that pairs well with the noodles and vegetables. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-25 minutes Cooking time: 60-70 minutes Servings: 6-8 Difficulty: medium Recipe type: hearty soup, suitable for lunch Ingredients 1 whole chicken (or 1.2-1.5 kg bone-in chicken) 3-4 medium potatoes 2 carrots 1 bunch of celery (leaves and/or root) 1 bunch of fresh parsley 1 onion 1 large lemon 1 cup thin noodles (about 70-100 g) 2 egg yolks 3-4 tablespoons sour cream (15-20% fat) salt, pepper oil (for frying the chicken) Instructions 1. Cut the chicken into suitable pieces, including the bones. Set aside the organs if you have them, or just use bone-in meat. 2. Heat a little oil in a large pot. Add the chicken pieces and lightly brown them on both sides, just enough to color them. Remove any excess fat if you have a fattier chicken. 3. Peel and finely chop the onion, slice the carrots, and dice the potatoes into medium cubes. Once the chicken is browned, add the onion, carrots, and potatoes to the pot. Stir and let them soften slightly for about 3-4 minutes. 4. Season with salt and pepper to taste. Pour in about 2 liters of water to cover the meat and vegetables. Turn the heat to medium and let it simmer, partially covered. 5. When the meat starts to become tender (after about 35-40 minutes), add the chopped celery. If using the root, cut it into small cubes; if you only have leaves, add them roughly chopped. 6. Continue to simmer for another 20 minutes, until the vegetables and meat are nearly cooked through. 7. Five minutes before turning off the heat, add the noodles to the pot and stir gently. The noodles cook quickly, so don’t add them too early. 8. In a bowl, beat the egg yolks with the sour cream. Squeeze the juice from the lemon and add it to the mixture to taste. If you want the soup to be more sour, you can add more lemon directly to the bowl, saving the rest for later. 9. Remove the pot from the heat. Gradually ladle some hot broth over the egg and sour cream mixture, stirring constantly to prevent it from curdling. Pour everything back into the pot and stir gently. 10. Taste for salt and lemon. Adjust if necessary. 11. Finely chop the parsley and sprinkle it on top just before serving, after you’ve turned off the heat. Why I make this recipe often It’s a filling soup that serves the whole family and uses readily available ingredients. I also like it because I can control how sour or thick it is, depending on who’s eating it. It keeps well until the next day and is perfect for colder days. Tips and Variations Tips Don’t let the noodles cook too long, or they will become too soft. If the chicken is older, let it simmer a little longer before adding the vegetables. For a richer flavor, don’t discard the skin or bones – let them simmer along with the meat. Substitutions You can use chicken breast or thighs instead of a whole chicken, but it won’t be as flavorful. If you don’t have lemon, you can use a little vinegar for acidity, but the taste won’t be the same. Sour cream can be replaced with Greek yogurt, but the flavor will be milder. Variations If you want a clearer soup, remove the meat and vegetables when they are cooked, then add them back after straining the broth. You can add a parsnip for extra flavor, although it’s not included in the basic recipe. If you don’t want to use eggs, just add the sour cream and lemon at the end. Serving Ideas Serve hot, plain, or with homemade bread. It goes well with hot peppers or an extra spoonful of sour cream in the bowl. Frequently Asked Questions How sour should the soup be? The sourness can be adjusted to taste. I usually add about one large lemon, but you can start with less and add more at the end, depending on your preferences. Can I use thick noodles? Thin noodles cook faster and match the texture of this soup better. If you only have thick noodles, add them 2-3 minutes earlier and check to see if they are cooked. Can I use only chicken breast? Yes, you can, but I recommend using bone-in and skin-on for more flavor. If you only use breast, the soup will be milder in taste. Will the soup curdle if I add the egg directly? If you pour the egg and sour cream mixture directly into hot soup, there’s a risk of it curdling. That’s why it’s best to temper the mixture by first adding hot broth to it, then adding it back to the pot. How much water do I need exactly? Start with about 2 liters. If you see that it reduces too much while cooking, you can add more hot water as needed. Nutritional Values Estimate per serving (out of 8): Calories: 300-350 kcal Protein: 18-22 g Carbohydrates: 22-27 g (mostly from vegetables and noodles) Fats: 13-16 g (meat, sour cream, oil) Values are approximate and can vary depending on how much meat you use and the type of sour cream. Storage and Reheating The soup keeps well in the refrigerator in a covered container for up to 2 days. The noodles absorb some of the liquid, so when reheating, you can add a little water. Reheat over low heat without boiling too hard to avoid curdling the sour cream. This is the chicken soup with sour cream and noodles as I usually make it, simple and without complicated steps. If you follow the steps, you should end up with a hearty and tasty soup every time.

Chicken soup with sour cream

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